July 10, 2011 Rack of Lamb, Sauteed Fresh Chanterelles and Flageolets
The Dinner On The Table
Serves 3
A CookTale
When you begin with wonderful ingredients-
hand picked Chanterelles by the forager at Heather Ridge Farms & Racks of Lamb from Fleischer’s Grass-Fed Meats- it makes for a safe start to a successful main course. The only not so great ingredient were the jarred Flageolets Beans, even though they were hand carried from Paris by our great friend Jean Michel.
The individual recipes for the Rack of Lamb & the Chanterelles accompany their photos on today’s blog.
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- Posted under Entree, Meat, Vegetables
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